Ingredients

• olive oil spray
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 teaspoon finely grated ginger
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/2 small carrot, peeled and chopped
• 1/2 cup finely chopped celery
• 1/4 cup red lentils
• 1 cup HeartActive milk
• 2 tablespoons dry wholegrain breadcrumbs
• 1/4 cup freshly chopped coriander
• 1/4 cup wholemeal plain flour
• 1 egg beaten with 1 tablespoon HeartActive milk
• 1/4 cup dry wholegrain breadcrumbs, extra 2 multigrain flatbreads or wraps
• 1 cup mixed lettuce
• 1/2 cucumber, peeled into thin ribbons using a vegetable peeler
• 1/2 small carrot, extra, peeled into thin ribbons using a  vegetable peeler
• 1/4 cup Farmers Union Reduced Fat Greek Style Natural Yoghurt, for serving

Method

1. Lightly spray a non-stick saucepan with olive oil, add onion, garlic and ginger and saute for 2-3 minutes until softened, add spices, chopped carrot and celery, Saute for 1 minute or until fragrant.
2. Add lentils and HeartActive to the pan, cover and gently simmer for 20-25 minutes, or until all of the liquid is absorbed and the lentils are dry. Transfer to a bowl and stir in 2 tablespoons breadcrumbs and coriander. Refrigerate until cold.
3. Shape mixture into 4 rectangular patties. Dip patties into flour, then egg mixture, then remaining breadcrumbs, to coat. Place on a baking paper lined oven tray, spray lightly with olive oil and bake at 220° C for 20 minutes or until golden and crunchy. Cool slightly.
4. To serve, top each flatbread with lettuce, cucumber and carrot strips and two lentil patties. Drizzle with yoghurt then wrap tightly.